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English cookbook, 1600s
Page 122
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Take your wax and melt it and frame your fruits and weir them and [reken?] you have a mind to make chirries take halfe penny worth of fyne wax and mix it with an ounce of vermilion and you see that it is prety reed dip your chirries into it and as you dip them have a pigfull of water beside you and dip them into it and to make damask plumbs melt some fyne wax as before and put amongst it lamblack and dip your plumbs into it and put them amongst cold water, and for aples take orpiment and mix it as before and dip them put [illegible] them not amongst water but take a pincill and make their
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Take your wax and melt it and frame your fruits and weir them and [reken?] you have a mind to make chirries take halfe penny worth of fyne wax and mix it with an ounce of vermilion and you see that it is prety reed dip your chirries into it and as you dip them have a pigfull of water beside you and dip them into it and to make damask plumbs melt some fyne wax as before and put amongst it lamblack and dip your plumbs into it and put them amongst cold water, and for aples take orpiment and mix it as before and dip them put [illegible] them not amongst water but take a pincill and make their
Szathmary Culinary Manuscripts and Cookbooks
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